WSJ  April 2012. Serves 4. Bake 350° 9 inch pie plate.

Like a meringue pie with out the crust or meringue topping.

  • 6 egg yolks
  • 3/4 C sugar
  • 2 Meyer lemons – juice & zest

Simmer 2 inches water in bottom of double boiler. Reduce heat to low.  Whisk 6 egg yolks in top of boiler until foamy. Keep whisking, add sugar then lemon juice & zest, whisk  until thickened (about 10 minutes). remove from heat.

  • 3 egg whites, beat until just stiff (hold shape but not dry)

Fold egg whites into cooled lemony mixture.Pour into 9 inch pie plate.

Bake until custard is set, pale gold and puffed – about 15 minutes. Serve warm, within 10 min.


Let’s start with dessert, why not? And a decadent dessert at that. This is a Tyler Florence recipe from FoodNetwork, “Bourbon and Chocolate Pecan Pie.”

Ingredients bake at 350 (or hotter up to 380), 45 minutes

Pie Pastry (basic but with a twist: add ground pecans) chill 30 minutes

  • 1 Cup all purpose flour
  • 1/4 C ground pecans
  • 1 T sugar
  • pinch salt
  • 1/2 C (1 stick) unsalted butter, cold, cut into small pieces
  • 2 TB ice water (plus more if needed)


  • 1/4 Cup (1/2) stick unsalted butter
  • 2 oz unsweetened chocolate
  • 3 large eggs
  • 1 Cup sugar
  • 3/4 Cup Dark corn syrup
  • 1/2 tsp vanilla extract
  • 3 TB bourbon (Maker’s Mark used)
  • 1/4 tsp salt
  • 1 1/2 Cups pecan halves/pieces.


Pastry: Combine dry ingredients: flour,pecans,sugar,salt – then add the butter, mix with hands or pastry blender until mixture is like crumbs. Add ice water, work to bind the dough until it holds together but not too wet or sticky. Squeeze together, if too crumbly add more ice water, 1 TB at atime. Wrap in plastic and refrigerate for 30 minutes.

Roll out dough into 12 ” circle. Lay in a 9″ pan. Press dough into pan so it fits tight, trim excess around rim.Place pie pan on cookie sheet.

Filling: Melt butter & Chocolate in saucepan on med-low, remove from heat and let cool. Beat eggs until frothym then add sugar. Stir in syrup, vanilla, bourbon,salt and then the chocolate/butter mixture.

Arrange pecans on bottom of pie crust, pour egg mixture over. Bake until filling is set and puffed, about 45 minutes (or longer) Test for doneness – stick in thin knife, if pretty clean, it’s done.